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Apple Muffins With Crumb Topping

Apple muffins with crumb topping made with a buttery streusel and diced apples for a tender, golden domed bake. Topped generously, then baked until the toothpick comes out clean and the tops turn crisp.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup all-purpose flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed Keep cold.
For muffins
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • 2 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 375F and line a 12-cup muffin tin with paper liners (or grease the cups). This readies the tin so the batter goes in immediately.
Make the streusel
  1. Mix all-purpose flour, brown sugar, and cinnamon in a bowl, then cut in cold cubed unsalted butter with a fork until crumbly. Chill the streusel in the refrigerator to keep it from melting into the batter.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. The mixture should look uniform with no visible spice clumps.
Mix wet ingredients
  1. Whisk melted unsalted butter, granulated sugar, eggs, sour cream, whole milk, and vanilla extract until smooth. Keep whisking until glossy and fully incorporated.
Combine batter
  1. Fold the flour mixture into the wet ingredients just until combined, stopping as soon as no dry streaks remain. Overmixing will make the muffins tough.
Add apples
  1. Fold in the diced apples until they’re evenly distributed through the batter. You should see apple pieces throughout rather than in one spot.
Fill and top
  1. Divide the batter among the muffin cups, then top each generously with the chilled streusel. The tops should look thickly covered so they bake into a crisp crumb layer.
Bake
  1. Bake at 375F for 20-22 minutes until a toothpick inserted in the center comes out clean and the tops are golden. The domes should spring back lightly when touched.
Cool
  1. Cool the muffins in the pan for 5 minutes, then transfer them to a rack to cool further. This helps set the crumb topping without steaming it soggy.

Notes

For the best crumb texture, chill the streusel while you mix the batter so the butter stays cold. Store muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, replace half of the sour cream with plain Greek yogurt to keep moisture while reducing fat.